Spinach Ricotta Cannelloni
Total Time
1 hour
Prep Time
25 minutes
Cook Time
35 minutes
Rating
4.97 out of 5 stars
(154)
Ingredients
5 servings
- 2 tbsp olive oil
- 1 onion (, finely chopped)
- 4 garlic clove (, minced)
- 1 bay leaf (, fresh (sub dried)
- 1/2 tsp each dried thyme and oregano
- 1/3 cup tomato paste
- 800 g / 28 oz canned crushed tomato
- 4 cups vegetable or chicken stock/broth (, low sodium)
- 1/3 cup Chardonnay or other dry white wine (sub more stock)
- 3/4 tsp salt
- 1 1/2 tsp sugar
- 1/3 tsp black pepper
- 2/3 cup basil leaves (, roughly torn (recommended but not critical)
- 250 g / 8 oz frozen chopped spinach (, thawed (Note 1)
- 500 g / 1 lb ricotta (, full fat please (Note 2)
- 1/3 cup parmesan (, finely shredded)
- 1 cup shredded cheese (Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss)
- 1 egg
- 1 large garlic clove (, minced)
- Grated fresh nutmeg (just a sprinkling) ( or 1/8 tsp nutmeg powder (optional)
- 3/4 tsp cooking / kosher salt
- 1/2 tsp black pepper
- 18 - 22 dried cannelloni tubes (250g pack) (or 14 manicotti tubes (8.8 oz) (Note 3)
- 1/3 cup parmesan (, finely shredded)
- 1 1/4 cups shredded Mozzarella
- More basil and parmesan (, for garnish (optional)
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Preparation
Step 1
Sauce:
Step 2
Sauté - Heat oil in a small pot over medium high heat. Add garlic, onion, bay leaf, thyme and oregano. Cook for 3 - 4 minutes until the onion is translucent. Add tomato paste and cook for 1 minute.
Step 3
Reduce wine - Add wine, increase heat to high and let it simmer rapidly until mostly evaporated (about 2 minutes).
Step 4
Simmer - Add tomatoes, stock, sugar, salt and pepper. Stir then simmer on medium low for 20 minutes.
Step 5
Blitz - Remove bay leaf then blitz with a stick blender until smooth. Simmer for 1 more minute then remove from the stove
Step 6
Basil - Stir in basil then cover to keep warm until required.
Step 7
Filling:
Step 8
Squeeze spinach - Place spinach in a colander and press out most of the liquid (don't need to thoroughly squeeze dry).
Step 9
Mix filling - Place Spinach in bowl with remaining Filling ingredients. Mix, taste, adjust salt and pepper to taste (different cheeses have different saltiness).
Step 10
Assemble & Bake:
Step 11
Preheat oven to 180°C/350°F (160°C fan).
Step 12
Pan - Choose a baking pan which will comfortably fit about 20 cannelloni - mine is 21 x 26 cm / 8.5 x 10.5".
Step 13
Smear - Spread 1 cup of Sauce on the base (stops cannelloni from sliding around).
Step 14
Fill tubes - Transfer Filling to a piping bag with a large nozzle (that fits in the tubes), or use a strong ziplock bag. Or do this step using a knife (it's a bit tedious though!). Pipe the filling into the tubes.
Step 15
Assemble - Place cannelloni in baking dish. Pour over remaining Sauce, covering all the tubes.
Step 16
Bake covered (but naked) - Cover with foil, then bake for 30 minutes.
Step 17
Cheese it! Remove foil, scatter over parmesan then mozzarella. Return to oven for 15 minutes until cheese is melted.
Step 18
Serve, garnished with extra parmesan and basil if desired.
Step 19
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